低血糖生成指数马铃薯代餐粉的配方优化研究

Study on the formulation optimization of low glycemic index potato meal replacement powder

中文关键词:  马铃薯全粉  抗性淀粉  代餐粉  低血糖生成指数  电子鼻

英文关键词:potato whole powder  resistant starch  meal replacement powder  low glycemic index  electronic nose

中文摘要:

      目的 优化低血糖生成指数(glycemic index, GI)的马铃薯代餐粉配方。方法 以含高抗性淀粉的马铃薯全粉为主要原料, 复配大米粉及葡萄籽提取物等配料, 通过单因素和正交实验优化配方, 并以GI值、感官总分、风味和分散液稳定性等指标对其进行评价。结果 研制的马铃薯代餐粉的最佳配方为: 含高抗性淀粉的马铃薯全粉45%、熟大米粉25%、芝麻粉5%、大豆分离蛋白13.5%、中链甘油三酸酯10%、魔芋粉2.0%、葡萄籽提取物0.125%、三氯蔗糖0.04%。此配方条件下制备出的代餐粉感官总分为77.5分, GI值为45.94, 为低GI食品, 对稳定餐后血糖有促进作用, 且口感适宜, 具有良好的稳定性。结论 本研究基于功能性薯类深加工思路, 为开发低GI薯类产品研制提供了实验基础。

英文摘要:

      Objective To optimize the formula of potato meal replacement powder with low hypoglycemic index (GI). Methods High-resistant starch potato whole powder was used as the major raw material, as well as compound rice flour and grape seed extract was used as additives. The formula was optimized by single factor and orthogonal tests, then evaluate it using indicators like GI value, total sensory score, flavor, and dispersion stability. Results The optimum formula of potato meal replacement powder was 45% of high-resistant starch potato powder, 25% of cooked rice flour, 5% of sesame powder, 13.5% of soy protein isolate, 10% of medium-chain triglycerides, 2.0% of konjac flour, 0.125% of grape seed extract, and 0.04% of sucralose. The sensory total score of the meal replacement powder was 77.5, and the GI value was 45.94. The developed meal replacement powder was a low-GI food which could stabilize blood sugar, and had a pleasant taste and good stability. Conclusion This research is based on the concept of deep processing functional tubers and establishes an experimental foundation for the development of tuber products with low glycemic index.